发酵食品可追溯管理研究进展  

Research progress on fermented food traceability management

作　　者：张晟昱 刘焱[1] 刘伦伦[1] 娄爱华[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《中国酿造》2016年第4期7-10,共4页China Brewing

基　　金：国家星火计划重大项目(2011GA770007);湖南省重大科技专项(2010FJ1007-2)

摘　　要：该文对发酵食品中可追溯信息管理系统的应用进行了综述。发酵食品中可追溯信息管理系统的应用研究主要集中在白酒和红酒的识别、防伪、系统模型构建等方面,酱油、酱、醋、泡菜和酸奶等其他产品的应用研究较少,且鲜有发酵食品可追溯管理的相关法律法规的论述。因此,发酵食品可追溯管理的相关法律法规的建立及酱油、酸奶等发酵产品可追溯信息管理系统的应用有较广阔的研究空间。Application of traceability management information system in fermented food were summarized. The conclusion was that the research of application of traceability management information system in fermented food mainly focused on the identification, anti-counterfeiting, system modeling of liquor and red wine, etc. The research on soy sauce, vinegar, kimchi, yogurt and other fermented products was less, and there was little discussion of relevant laws and regulations of fermented food traceability management. Therefore, the establishment of laws and regulations of fermented food traceability management and the application of traceability information management system of soy sauce, yogurt, etc. would have a wide research space.

关 键 词：发酵食品 可追溯 条码技术 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]